In a small bowl, whisk cornstarch and water together until smooth.
Add soy sauce, ¼ cup chicken broth, honey, ginger and sesame oil and whisk until well combined
Cut chicken into bite size pieces and add to marinade.
Let chicken set while cutting vegetables. Cut peppers, broccoli, mushrooms and carrots, set aside
To a large skillet, add 1 tablespoon oil and heat to medium high. Add chicken and marinade, cook 5-7 minutes or until chicken is no longer pink.
Remove chicken from pan and transfer to bowl.
Add remaining tablespoon oil to skillet Cook peppers, broccoli and carrots over medium high heat 5-7 minutes or until they begin to turn soft.
Add mushrooms and snow peas to pan and cook 3-5 minutes or until all vegetables are soft.
Add chicken broth and cooking. Note: the amount will depend on how thick you want your stir fry. Continue cooking until broth is reduced.
Add chicken mixture back to pan and continue cooking 3-5 minutes or until liquid is reduced to consistency you like.
Serve immediately with rice and garnish with green onions and sesame seeds if desired.